Tangy Rhubarb Salsa recipe
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Ingredients
- 2 cups thinly sliced rhubarb 1 small red onion, coarsely chopped 1 large green bell pepper, seeded and coarsely chopped 1 large red bell pepper, seeded and coarsely chopped 1 large yellow bell pepper, seeded and coarsely chopped 1 jalapeno pepper, seeded and coarsely chopped - or to taste ½ cup chopped fresh cilantro 3 roma (plum) tomatoes, finely diced 2 teaspoons brown sugar 5 tablespoons Key lime juice 2 teaspoons coarse salt 1 pinch garlic powder, or to taste ground black pepper to taste
Nutrition Info
- 26.4 caloriescarbohydrate: 6.1 gcholesterol: : -fat: 0.2 gfiber: 1.4 gprotein: 0.9 gsaturatedFat: : -servingSize: -sodium: 392 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Tangy Rhubarb Salsa
Directions
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Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool, transfer rhubarb to a large bowl.
Place red onion, green, red, and yellow bell peppers, jalapeno pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop, transfer pepper mixture to bowl with rhubarb. Stir in roma tomatoes.
Dissolve brown sugar in Key lime juice in a bowl, lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.